Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage

Published 2018 View Full Article

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Title
Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 146, Issue -, Pages 154-159
Publisher
Elsevier BV
Online
2018-08-21
DOI
10.1016/j.meatsci.2018.08.011

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